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If there’s one kind of meal that seems to appear in every country, culture and tradition all around the world, it’s the curry. And if there’s an ingredient that works well in curries every time, it’s coconut! A perfect ingredient to match and complement spicy flavours, coconut milk makes for some of the best curry recipes in our homes. Here are the NEFF kitchen’s favourite coconut curries from around the world, each one using an element of the rich, creamy, tropical fruit – perfect to warm your guests up on a cool evening, but light enough for any season. Choose your chillies wisely and crack open the coconut cocktails for a true curry feast: Chicken Korma Curry (India) Korma curries are notoriously popular, and well-suited to practically any hero ingredient, from vegetables, to chicken, to lamb. And what’s more – they’re full of creamy coconut milk! Try your hand at this delicious homemade spice mix, combining ground cashews with ginger, cloves, cumin, coriander, Garam Masala, turmeric, paprika and chilli. Add your delicious, creamy coconut goodness with chicken or vegetables and your Coconut Korma Curry, all the way from India, is sure to impress your guests. Cape Malay Coconut Curry with Apricots (South Africa) Cape Town is a melting pot of cultures – all with their own take on the humble curry. But the Cape Malay community (with a culinary that boasts a combination of Dutch and Indian influences) is famed for their spicy, sweet, complex curries. Often infused with dried fruits, a Malay curry is made from a spice base of star anise, cinnamon, bay leaves, Garam Masala, coriander, cumin, turmeric and ginger – perfectly encapsulating the picturesque, sunny shores of Cape Town and the bustling city behind. Seafood Thai Green Curry (Southeast Asia) Thai curries are creamy, light and packed full of flavour – plus, most of them hero coconut milk as their core ingredient. A good, hearty Thai green curry is a sure favourite if you’re entertaining families, as it can be made without too much of a chilli hit, appealing to younger palates or those who prefer flavour over spice. Toss in some fresh vegetables over a base of lemongrass, garlic, ginger, chilli, keifer lime leaves, coriander, cumin and turmeric, and tuck into a warm, creamy coconut feast. Get the recipe here. Caribbean Coconut Curry (Jamaica) Jamaica is renowned for its spicy recipes – from chicken jerky to delicious spiced fruits and cakes. But what could be more perfect for a dinner feast than a fresh coconut curry – straight from the sunny Caribbean islands? This Jamaican-inspired recipe is founded on a ridiculously easy paste of cashew nuts, curry powder and lime – add coconut cream, fresh island pineapple, vegetables and other ingredients to transport your guests to the green waters of Jamaica. Sri Lankan Prawn Coconut Curry (Sri Lanka) Sri Lankan curries combine a blend of rich spices (similar to Indian traditions) with the light coconut creaminess of a Thai recipe. Fragrant, fresh and balanced, this curry lifts the subtle flavours of prawns or other seafood perfectly with a mix of cloves, mustard seeds, curry powder, turmeric, ginger and tamarind. The sour notes from the tamarind balance out the addition of shredded coconut perfectly! Top tip: Add a side of coconut rice to your coconut curries Rice is the perfect addition to any curry dish, and while we’re on the topic of coconuts, you may want to whip up a few servings of delicious coconut rice! Packed full of nutrients and intense flavours, your guests will be reaching back into the rice bowl for second helpings every time. Find our coconut rice recipe here.

Place all of the ingredients for the rice in the small solid stainless steel tray and place in the Full Steam oven. With the back of a knife bruise the lemongrass and place in a 4 litre solid stainless steel tray or dish. Add the garlic, ginger and chilli. Crush the lime leaves in your hands and add to the tray. Add the fresh and ground coriander, cumin, turmeric, coconut milk and stock. Stir to combine. Place tray in Full Steam oven with the rice. Select Steam 100⁰C and cook curry and rice for 20 minutes. Remove the rice from the oven, cover with foil and set aside. Remove the curry from the oven, strain the curry liquid through a fine strainer and discard the herbs and spices. Place the liquid back into the tray, add the fish sauce, palm sugar, vegetables and marinara mix. Place back in the Full Steam oven and cook for a further 10 minutes on Steam 100⁰C. Garnish curry with coriander leaves and serve with rice.

Whether you’re filling your garden beds with red fruits or adorning your balcony with productive pots, we’ve compiled a brief guide to growing your own tomatoes – including tips for helping them flourish, and advice around when to plant or harvest. How to grow tomatoes For best results, tomatoes require a combination of full sun, no strong winds, and ample space. In fact, we suggest planting seedlings relatively deep and as much as 50cm to 1m apart, depending on the variety. Bush-type plants need less space in between, whereas vines on stakes will flourish with a metre or so in their midst.  Staking is essential in most cases (giving the vine a framework to grow up) and requires soft materials so as not to damage the plant’s stems. With adequate space, light and moisture, most tomatoes flourish just as well in pots (both indoors and outdoors) as they do in garden beds. But it’s important to note that larger varieties will need bigger pots and added staking support. If you’ve got smaller spaces, choose compact varieties such as San Marzano or Patio Roma. When to plant In most climates, spring planting will be most fruitful (around August or September), but some warmer climates welcome tomato planting all year round. Frequent and thorough feeding and watering with liquid fertiliser is a sure way to keep your fruity red beds happy. Some experts suggest pre-heating the soil too, as growing plants love warm beds – simply cover the beds a few weeks before planting with groundsheet or tarpaulin and let it get a little steamy under there. An early harvest is worth the extra effort! And remember, whether in a small pot indoors or an expansive garden bed, you’ll have the most success with organic, disease-resistant seeds. Plus, heirloom tomatoes are our favourite in terms of consistent success with flavour!  How to harvest Unlike many fruits (yes, tomatoes are imposters in the vegetable aisle), some varieties are best harvested when at a mature shade of green and left to ripen off the plant. Heirloom varieties, for example, are best picked before they’ve turned fully red, and cherry tomatoes crack if left on the vine too long. But some varieties require an even red colour for optimal picking, and vine ripened tomatoes often boast much bolder flavours and colour profiles. Another way to tell is by touch – somewhere in between firm and soft is usually the prime time to harvest. Expert tips: One main difference between garden beds and pots is that the latter dry out much faster, so frequent watering and fertiliser is vital. Another expert tip when growing indoors, where breeze is minimal, to turn a gentle fan on the growing seedlings to force their stems to strengthen. Lastly, if you’re cultivating a whole veggie garden, tomatoes seem to really flourish when planted next to cucumbers, basil, asparagus, lettuce and onion. With all that green, red and white, we can’t think of a more fitting Italian garden bed!

Preheat oven on CircoTherm® with VarioSteam® low intensity (if available) to 170⁰C. Line 12 standard muffin pans with liners. Make the coconut crumb: In a small bowl, rub together the coconut, flour, brown sugar, cinnamon and butter to make coarse crumbs. Set aside. In a large bowl, whisk together the oil, sugar, eggs and vanilla. Sift together the plain flour, salt, baking powder and cinnamon and fold into the sugar mixture. Add the flour mixture and coconut alternately with the buttermilk. Crush 1 punnet of blueberries with a fork, and mix into the batter. Fold in the remaining whole blueberries. Fill the prepared muffin pans and top with coconut crumb. Bake for 20 minutes or until cooked and golden. Allow to cool before serving.

Designed by people who are passionate about food and love cooking, our ovens help take the stress out of the kitchen so you can focus on creating great food. Failed pavlova’s, soggy bases and overcooked meat will be a thing of the past. With a NEFF oven your recipes suddenly become foolproof, and here’s why: 1. The world-famous disappearing door Get closer to your cooking with our patented Slide&Hide® oven door. It tucks smoothly away under the oven, giving you unimpeded access to baste and taste as you go. It’s also perfect for smaller kitchen spaces and a feature unique to NEFF. 2. Get professional steam techniques at home Leading the growing trend toward steam cooking at home, NEFF ovens provide options for both full steam cooking – which uses 100% steam – and added steam cooking, which gives dishes the perfect amount of moisture by injecting steam alongside hot air. Our range even includes a full-size, full-function oven with all steam options. 3. Cook different dishes in one oven with no flavour transfer Cooking a three-course meal but short on time? Need to cook your meat and sides at the same time? CircoTherm® lets you cook on up to four levels at once without mixing flavours, so fish, meat and dessert are not a problem. It’s an entertainer’s dream. 4. A brand you can trust - German engineered with a 4 year warranty The NEFF recipe is 140 years in the making. NEFF was founded in 1877, in Baden-Wurttemberg, Southern Germany. Our ovens are made in Germany, in our state-of-the art factory in Bretten and because we know our customers expect the best that’s exactly what we deliver. We back up our commitment with our guaranteed 4 year warranty.

Preheat oven to 150°C CircoTherm® and set steam assist to medium. Grease and line a 20cm round deep sided cake tin, ensuring the sides of the baking paper are higher than the rim, because it will rise. In a small saucepan, place 200g of the sugar with the water & dissolve on a low heat for about 5 minutes. Place the chocolate & butter in a bowl over a pan of simmering water to melt. Add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside. In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume. Turn the mixer to low & slowly pour chocolate mixture into the egg mixture. Don’t over mix. Pour the mixture into the prepared tin and place on third shelf in oven. Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the tin. Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6 to 8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche.

From festive summer mousses to themed cake pops, gift yourself and your family during the holidays with these Christmas-themed desserts - worthy of becoming annual household traditions: Festive Chocolate Mousse A perfectly fluffy, light and creamy chocolate mousse is sure to please the Christmas crowds – no matter their age or flavour preferences. Try adding the zest of a ¼ of an orange, plus 1 tsp cinnamon and 1 tsp cloves to your favourite chocolate mousse recipe for a festive twist. Chocolate Mousse 6 servings 300g dark chocolate (70% cocoa) 2 fresh medium eggs 2 tablespoons of icing sugar A pinch of salt 400g of chilled cream Mixed fruit or berries to decorate   Put the chocolate in a flat bowl. Then wrap the bowl in baking paper so that no water can drip into the chocolate. Melt the chocolate in your NEFF oven, using the steam setting at 50° C. The chocolate should be liquid after 15 – 20 minutes. Stir until smooth and leave to cool for 5 minutes. Alternatively, melt chocolate on your cooktop. Beat the eggs with the icing sugar and a pinch of salt until creamy white and then fold under the chocolate. Leave to cool to room temperature. Beat the cream until stiff and then fold under the chocolate mix. Pour the mix into nice bowls or glasses, cover them and leave to cool in the fridge for at least three hours. Garnish with fresh fruit depending on the season and serve. Fudgy chocolate cake Sometimes there’s nothing better than a classic recipe to satisfy a table full of people. Our Fudgy Chocolate Cake is poised to become your family’s new favourite recipe. Decadent, rich and sweet enough to tick all the boxes for chocolate lovers. It’s delicious as is or can be served with ice cream or whipped cream to cool you down on a hot day. White chocolate fridge slice Are you dreaming of a white Christmas? If you can’t get to the snow, bring a white Christmas home. Melt, combine and refrigerate 500g white chocolate with 1.5 cups Rice Bubbles and a selection of Christmas additions (think glace cherries, sultanas, desiccated coconut, almonds and a splash of vanilla extract) for a festive white chocolate fridge slice. Christmas Crème Brulee For something a little more adventurous, why not break the mould a little and opt for a Chocolate Crème Brulee – a creamy, dark chocolate recipe that the whole family will enjoy (even the most sophisticated amongst us).

Combine the egg yolks, caster sugar and salt in a bowl and whisk until smooth. Place the cream and chocolate in a saucepan and stir over a low heat to melt chocolate. Allow to cool. Add the chocolate cream to the egg mixture and whisk to combine. Strain the mixture and allow the custard to stand for 30 minutes to remove bubbles. Pour the custard into 6 (125ml capacity) ovenproof flan dishes or ramekins. Place the dishes on the perforated stainless steel tray.  Cover the tray with foil, sealing the foil along the long edge. Preheat the oven on FullSteam 80°C. Place the crème bruleé in the oven on shelf level 2 and cook for 1 hour. Remove the crème bruleé from the oven and allow to cool uncovered. Cover and refrigerate for 4 hours or overnight. When ready to serve sprinkle the crème bruleé with extra sugar. Using a kitchen blow torch carefully caramelise the sugar. Allow the crème bruleés to stand for 5 minutes before serving. Alternatively, crème brulees can be caramelised under the grill. Preheat the grill to 275°C. Place the crème brulees in a baking dish surrounded by ice under the grill until they have caramelised. Place the crème brulees back in the refrigerator for half an hour to allow the custard to cool down.

In a large ceramic or glass baking dish place the butter, onion and garlic. Place the dish in the oven, select FullSteam 100°C and cook for 3 minutes. Remove the dish from the oven. Add macaroni, cream, milk, stock, cheeses, nutmeg, cayenne pepper, salt and pepper. Stir carefully to combine all ingredients. Return the dish to the oven, select FullSteam 100°C and cook uncovered for 25 minutes. Remove the dish from oven and stir the macaroni well. Check the pasta is cooked, the macaroni may require more cooking time, see note. All liquid should be absorbed by the pasta, with some moisture still present. Flatten out the macaroni with the back of a spoon. Remove excess moisture from the oven and then select Grill large area 275°C. Mix extra cheese and breadcrumbs and sprinkle on top of the macaroni cheese. Return the macaroni cheese to the oven and grill until macaroni cheese is golden brown.